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Paella (pronounced "pie-A-ah"), that most classic, and probably most festive of all Spanish dishes,
is traditionally made with rice but also works great with orzo. Fun, tasty, unusual and easy-to-make,
this dish is a natural for casual entertaining--and something your impressed and very appreciative
guests will remember for a long time to come!
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| 1 tablespoon olive oil |
| 2 cloves garlic, minced |
| 1 yellow onion, chopped |
| 1 green bell pepper, chopped |
| 3/4 pound medium raw shrimp, peeled and deveined |
| 3/4 pound bay scallops |
| 3/4 pound smoked chicken sausage, sliced (see Tips below) |
| 2 cups seafood stock (see Tips below) |
| 2 cups fat-free chicken stock |
| 1/4 cup tomato paste |
| 1/4 teaspoon saffron threads (optional, but preferable) |
| 1/2 teaspoon salt |
| 1/2 cup frozen peas |
| 1/2 cup Italian parsley, chopped |
| 1 jar (4 ozs.) sliced pimientos, drained and rinsed |
| 2 tablespoons fresh squeezed lemon juice |
| 12 (total) mussels and/or clams, scrubbed and steamed until they open (optional) |
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| 1. |
Prepare vegetables, shrimp and sausage as specified. Juice lemon. Scrub mussels and/or clams if using.
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| 1. |
Heat olive oil in a large kettle over medium heat. Add garlic, onion and bell pepper.
Saute until onion becomes soft and translucent. Add shrimp, scallops and sausage. Saute 1 minute longer.
Immediately add all remaining ingredients except steamed mussels and/or clams.
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| 2. |
Stir frequently until orzo absorbs most of the stock. Reduce heat to low and stir constantly until stock
is almost totally absorbed. Turn off heat, cover, and wait 15 minutes.
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| 3. |
After 15 minutes, remove lid and stir thoroughly. The stock should be completely absorbed by now.
(If it isn't, cook a few minutes longer on very low heat until it?s not runny anymore,
making sure to stir constantly so it doesn't scorch.)
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| 4. |
Meanwhile, if using mussels and/or clams, steam until they open.
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| 5. |
To serve, dish out into a large shallow serving bowl (or paella pan, if you have one),
place steamed mussels and/or clams on top, and set on the table, letting everyone serve themselves
straight from the bowl with a serving spoon.
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| Sauvignon Blanc | Dry, light to medium-bodied Sauvignon Blanc with crisp acidity. |
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(per serving) |
| 8 oz. |
| 472 |
| 8.9 g |
| 1.9 g |
| 127 g |
| 890 mg |
| 60 g |
| 4.4 g |
| 35 g |
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Smoked chicken sausage is available in most well-stocked supermarkets and delis. (You can also substitute
hot and/or mild turkey Italian sausage in a pinch.) There are many varieties, including some with apple
bits and Chardonnay, that are especially tasty. Most contain fully cooked chicken meat and need only to
be re-heated. If the meat is not already cooked (as will be the case with turkey Italian sausage), make
sure to cook it (grill or broil) before adding it to this dish.
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If you don't have access to fresh seafood stock,
or the time to make it, mix one part bottled clam juice with two parts fat-free chicken stock for a quick
and quite acceptable substitute.
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